Spanish Cake

 I have no idea at all why this is called Spanish Cake.   There doesn't seem to be anything particularly Spanish about it.  

I only know that it has always been called Spanish Cake.   It is flavoured with lots of cinnamon and topped with a Maple Icing. 

You would think that it should be called Canada cake, but its not.  Its quite simply Spanish cake.

Its a rather old recipe which has been  kicking about in my Big Blue Binder for a very long time. That means that this is a tried and true, and a favourite recipe.

I probably picked up somewhere along my travels across Canada. Possibly from one of my friends, but it was so long ago that I can no longer remember where or when. I only know that its delicious.

It is buttery and moist. It has a lovely cinnamon flavour, but it is not a large cake. It is a very moreish cake, which more than makes up for its lack of size.  

This is a cake you will find yourself wanting to cut a slice from again and again . . . and maybe even again. I once cooked it three times in one week. (Don't judge me, lol)

It's a single 8 inch square layer . . .  topped with a maple sugar frosting that you pour over the cake while the icing is slightly warm. You do it when it is warm so that it spreads out easily across the cake.

 You could use soft light brown sugar if you cannot find maple sugar.   I am partial to the flavour of maple myself.

I did  manage to buy it in a shop here in the UK.  I think it was Asda, but I can't remember for sure.  You can also buy it on Amazon.  

My sister sent me over a kilo of it a while back.  I treat it like gold.  But it is always worth using it for this delicious cake.  I like to top  the finished cake with toasted walnuts . . .  maple and walnuts go together like peas and carrots.

WHAT YOU NEED TO MAKE SPANISH CAKE

For the cake:

140g of plain flour (1 cup)

1tsp baking powder

 1 tsp ground cinnamon

120g of butter, at room temperature (1/2 cup)

190g of sugar (1 cup)

2 large free range eggs, separated

120ml milk  (1/2 cup)

For the icing:

60g butter (1/4 cup)

80g of maple sugar (1/2 cup, can use 1/2 cup loosely packed brown sugar)

2 TBS milk

130g of icing sugar (1 cup)

HOW TO MAKE SPANISH CAKE

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter an 8 inch square baking tin and line with baking paper.  Set aside.

Beat the egg WHITES until stiff and set aside.

Sift the flour, baking powder and cinnamon into a bowl.  Set aside.  Cream together the butter and sugar until light and fluffy.  Beat in the egg YOLKS one at a time.   Beat in the flour along with the milk making alternate additions.  (3 dry and two wet)  Mix well.  

 

Fold in the egg whites.  Spread the batter in the prepared baking tin.  Bake in the heated oven for 30 to 35 minutes, until the top bounces back when lightly touched and a toothpick inserted in the centre comes out clean.  The cake should also have begun to pull away from the sides a bit.   

 

Remove from the oven.  Cool in the pan for five minutes then lift out onto a wire rack to finish cooling completely.

Place the butter for the icing in a saucepan and melt.  Add the maple sugar and heat gently over low heat for 2 minutes, until the sugar  has melted.  Add the milk.  Bring to the boil, then remove from the stove and let cool.  Beat in the icing sugar and spread onto the cooled cake.

Note - I like to sprinkle chopped toasted walnuts on top, but that is the Canadian in me liking the flavour of maple walnut.

 I hope you will make this cake.  When you do I think you will agree that Spanish or not, its one very delicious cake.  

 

Yield: one 8-inch cake

Author: Marie Rayner

Spanish Cake

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

A lovely little cake flavoured with cinnamon and topped with a luscious maple cream icing.

Ingredients

For the cake:

• 140g of plain flour (1 cup)
• 1tsp baking powder
• 1 tsp ground cinnamon
• 120g of butter, at room temperature (1/2 cup)
• 190g of sugar (1 cup)
• 2 large free range eggs, separated
• 120ml milk (1/2 cup)

For the frosting:

• 60g butter (1/4 cup)
• 80g of maple sugar (1/2 cup, can use 1/2 cup loosely packed brown sugar)
• 2 TBS milk
• 130g of icing sugar (1 cup)

Instructions

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 inch square baking tin and line with baking paper. Set aside.
2. Beat the egg WHITES until stiff and set aside.
3. Sift the flour, baking powder and cinnamon into a bowl. Set aside. Cream together the butter and sugar until light and fluffy. Beat in the egg YOLKS one at a time. Beat in the flour along with the milk making alternate additions. (3 dry and two wet) Mix well.
4. Fold in the egg whites. Spread the batter in the prepared baking tin. Bake in the heated oven for 30 to 35 minutes, until the top bounces back when lightly touched and a toothpick inserted in the centre comes out clean. The cake should also have begun to pull away from the sides a bit.
5. Remove from the oven. Cool in the pan for five minutes then lift out onto a wire rack to finish cooling completely.
6. Place the butter for the icing in a saucepan and melt. Add the maple sugar and heat gently over low heat for 2 minutes, until the sugar has melted. Add the milk. Bring to the boil, then remove from the stove and let cool. Beat in the icing sugar and spread onto the cooled cake.
7. I like to sprinkle chopped toasted walnuts on top, but that is the Canadian in me liking the flavour of maple walnut.

Did you make this recipe?

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